Accordingly, tofu and eggplant are two quite popular and very popular ingredients in family meals. One of the dishes that can make family meals more enriched, especially suitable during rainy and windy days, is delicious and nutritious Teriyaki eggplant tofu.
Tofu is an excellent source of plant protein, while eggplant is rich in health-ening vitamins and minerals. Teriyaki has a rich flavor from shiitake oil and honey that enhances the flavor of the dish.
This dish not only brings novelty, but is also very easy to make at home with simple ingredients and quick processing time.
To prepare this dish, housewives need to prepare 300gr of young tofu; 2 eggplant; 1/2 purple onion; 1/2 garlic; 45ml of cooking oil; 45ml of oil; 30gr of honey or sugar; 15ml of rice vinegar; 3gr of ginger and a little roasted sesame and green onions.
Next, prepare tofu and eggplant when tofu needs to be cut into small, bite-sized squares, then rinse with water. Slice the eggplant in moderation, can be cut vertically or vertically at will. If you want the eggplant to be softer, you can add a little salt to reduce the bitterness before rinsing it off.
Preheat the cooking oil in a pan, fry the tofu until golden brown on all sides. Then, remove the tofu to reduce fat. Continue to add the eggplant to the frying pan until soft and beautiful yellow.
In a small cup, make Teriyaki sauce by mixing the oil, honey (or sugar), rice vinegar and finely chopped ginger. Stir the ingredients together and pour the mixture over tofu and eggplant for about 5 minutes to let the sauce absorb the spices.
When the Teriyaki eggplant tofu is finished, put it in a deep- intestines and sprinkle some roasted sesame and chopped green onions to make it more attractive. This dish will be especially delicious when eaten with white rice.
